This vegan, gluten-free lasagna recipe is not only super simple to prepare, but tastes amazing! Use dairy-free cream cheese to make your 'noodle' rolls ups and simmer in a homemade tomato sauce. This plant-based meal is one worth sharing! It's created from wholesome and fresh ingredients and infused with lots of love. This warm and comforting zucchini noodle dish is not only delicious but offers a range of health benefits and nutritional content to support a healthy lifestyle. It's a fun twist to lasagna or noodles for family Italian nights!
Vegan I Gluten-Free
Serves: 2
Time: 25 minutes
1 tbsp. olive oil
1/4 white onion, diced
1 zucchini, noodled
1/2 cup vegan cream cheese
Tomato Sauce
400g tomatoes
1/4 cup sun-dried tomatoes
2 cloves garlic
2 tsp. dried thyme
1 tsp. apple cider vinegar
1/2 tsp. salt
1/2 tsp. black pepper
To prepare the sauce - Add all your tomato sauce ingredients into a blender or food processor and mix until well combined and smooth. Set aside.
To prepare the zucchini rolls ups - Use a vegetable peeler to make long, thin 'noodles'. Gently work your way around the zucchini, making even strips until you hit the center seeds.
Place your noodles on a plate and working one by one spread cream cheese along the noodle. Carefully roll the zucchini and set it aside.
Heat a large skillet with 1 tbsp. olive oil. Once hot, add your diced onion. Sauté 2 - 3 minutes, until translucent and fragrant.
Add your tomato sauce and simmer 7 - 10 minutes, add water as needed to adjust the consistency.
Place your zucchini roll ups into the sauce and simmer an additional 2 - 3 minutes, until heated through.
Evenly distribute the sauce and noodles among bowls and garnish with fresh herbs and black pepper.
Enjoy warm!
Store leftovers 1 - 2 days in the fridge.
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